Tres Leches Tiramisu (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 cup half-and-half |
1/3 cup unsweetened cocoa powder |
1/4 cup sweetened condensed milk |
1/4 cup evaporated milk |
1/8 teaspoon cayenne pepper |
1/4 cup coffee liqueur |
1 cup whipping cream, chilled |
1/3 cup powdered sugar |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon vanilla extract |
1/2 cup mascarpone cheese, at room temperature |
24 soft ladyfingers |
1 fresh mango, peeled, seeded and cut into 1/2-inch pieces |
1 pint fresh raspberries |
Directions:
1. For the spicy chocolate tres leches: In a small saucepan, whisk together the half-and-half, unsweetened cocoa powder, sweetened condensed milk, evaporated milk and cayenne pepper. Bring to a simmer over medium heat. Simmer for 2 minutes. Remove the pan from the heat and whisk in the coffee liqueur. Cool before using.
2. For the whipped cream: Pour the cream into a medium bowl. Using an electric hand mixer, beat the cream until soft peaks form, 2 to 3 minutes. Add the powdered sugar, cinnamon, vanilla and mascarpone. Mix until well combined.
3. Dip the ladyfingers in the chocolate tres leches. Place 2 to 3 ladyfingers in the bottom of each trifle dish. Top with 1 tablespoon of the chocolate tres leches. Top with 2 tablespoons of the whipped cream mixture, and then a few pieces of mango and raspberries. Repeat the layers and garnish the top of each trifle with fruit pieces. Chill until ready to serve.
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